Baked stuffed frittatas

701 Kcal per serving

Intolerances / Preferences:
Gluten Free


Break an egg into a bowl and add a little pepper and a little salt.

With the help of a fork, lightly beat the egg, trying to leave the white and the red separated.

Heat a (medium) frying pan with a little oil on the stove.

With a paper towel, remove the excess oil (the important thing is that the pan is greased), pour the beaten egg into the pan and make the fritter. Once cooked, leave the fritter to cool on a plate and proceed with the rest of the eggs.

Remember to grease the pan with paper towels before cooking the fritters.

In the meantime, take a baking dish and put a few tablespoons of passata on the bottom. Add a pinch of salt and oregano.

Once cooked and cooled, proceed with the stuffing:

Arrange the frittata on a cutting board, lay a little boiled spinach and a slice of chopped Emmenthal cheese on top.

Roll it up, making sure it is tight at the beginning, and place the stuffed frittata on the baking tray.

Proceed in this way for the other frittatas.

Finally, add the tomato puree on top of the fritters, adding a pinch of salt, a little oil (1 teaspoon) and oregano.

Bake in the oven for 15-20 minutes at 220°, turning on the grill for the last 5 minutes (to form a light crust).

Tip: you can stuff your omelettes with your favourite vegetables or cheese.


  • 5 eggs
  • tomato puree (withount added salt or sugar) 250gr
  • boiled spinach 150gr
  • Emmenthal cheese 15gr (5 slices)
  • 1 tablespoon extra virgin olive oil
  • Salt to taste
  • Oregano
  • Pinch of pepper

Nutritional values

  • Fat: 43,50
  • Carbohydrates: 28,60
  • Proteins: 47,70